Easier Than You'd Think

My mom has a lot of great stories about her time in nurses training school.  She was there in the late (very late) 1950's and it was definitely a different era.  From what I can tell, women smoked and drank a lot then, had a really good time with their girlfriends and broke a lot of rules... oh wait- that may not be so different.

Well, one thing that was different is that a required part of her nurse training included a "nutrition" course.  I put that in quotes because they had a hellofa different view of what "nutrition" meant.  Mom did not excel at the "Nutrition" course because it was really a basic cooking course that included some odd skill-sets and my mom would rather be out swimming, camping or partying with her girlfriends than trapped behind a stove.  I would have LOVED this part of her training.
It turns out -- they taught her how to make souffles.  Seriously.  Souffles were essential to good nursing (remind me some time to tell you her story of how they cooked a whole chicken in an autoclave-- yep-- that's the machine they used to sterilize surgical tools, and blow up their dinners.  that's right. she blew up a chicken)
Anyhow- back to the souffle:

 Are souffles great nutrition??  Probably not.
But, because of this experience, when I decided I wanted to make souffles, but was concerned they'd be too challenging, my mom was quick to tell me that they would NOT be a problem for me.  She thought it was completely within my cooking abilities.
 But I had been led to believe from a variety of 1970's & 80's sitcoms and movies that souffles were very complicated and would "fall" really easily.
Well, television has told me many lies, but this is among the biggest and my mother was right.
A souffle is easier than you'd think.
I made these chocolate ones for Scott's Birthday last week- and they were truly the most delicious dessert I've ever made.  So tasty, light, fantastic texture, truly chocolaty flavor-- this is my new favorite thing.

delicious beyond measure

I am not a huge fan of Emeril, but i love his Chocolate Souffles:

Ingredients

• 3 teaspoons butter, room temperature
• 3/4 cup sugar
• 12 ounces semisweet chocolate, finely chopped
• 6 large egg whites
• 5 large egg yolks
• 1/3 cup Grand Marnier

Directions

Preheat the oven to 400 degrees F. Butter 6 individual ramekins. Sprinkle each ramekin with 1 teaspoon sugar. In a large metal bowl, set over a pot of simmering water, melt the chocolate, whisking it occasionally. Remove the bowl from the heat. In a mixing bowl, whisk the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the chocolate one at a time, add the Grand Marnier, and whisk in the remaining sugar. Fold in the egg whites and blend until smooth. Pour the chocolate mixture into the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and somewhat firm, about 20 to 25 minutes. Remove from the oven and serve with the chocolate sauce listed below--and powdered sugar if you want it...

Chocolate Sauce:

Ingredients

• 3/4 cup half-and-half
• 1 tablespoon butter
• 1/2 pound semisweet chocolate chips
• 1/4 teaspoon pure vanilla extract

Directions:

Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool or don't-- just dump it on whatever you love... it's soooo good!!!

Anyhow- hope you get a chance to make these- they are wonderful, and let me repeat,  EASY!